Tomato cheese bake
1. Preheat oven to 350 F. Coat 3-quart rectangular baking is with nonstick cooking spray. Cook macaroni according to package
directions; drain, reserving 1 cup of the pasta water. Place sun-dried tomatoes in reserved pasta water to soften, about 10
minutes.
2. Meanwhile, in a very large bowl toss together macaroni , Cheddar, Monterey Jack, milk and butter. Season to taste with salt and
pepper. Add softened tomatoes; stir. Spoon mixture into baking dish.
3. Bake, uncovered, 30 minutes or until heated through. Stir before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 185 | ||
Calories from Fat: 47 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.1mg | 5 % | |
Sodium 88.8mg | 3 % | |
Potassium 105mg | 3 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 24.7g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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